Moroccan Chicken Briouats Recipe
Crispy, fragrant Moroccan chicken briouats filled with warmly spiced shredded chicken, perfect as a party appetizer or snack.
I first tried Moroccan chicken briouats on a trip to Rabat and recreated them at home to capture that crunchy, warmly spiced filling wrapped in paper‑thin pastry. They make a perfect party appetizer, a weekend snack, or a way to use leftover roast chicken—crispy, fragrant, and surprisingly easy to scale up. If you like handheld bites with bright herbs and North African spices, this recipe will become a go-to; for a different style of quick chicken meal, I sometimes serve leftovers alongside a rice salad like the chicken shawarma crispy rice salad.
Why you’ll love this dish
Briouats are little pockets of contrast: a crisp golden exterior and a tender, warmly spiced filling. They’re fast to assemble if you start with cooked chicken, and they travel well for gatherings. Make them for game night, a light starter before a tagine, or to impress guests without hours of fuss.
What makes them especially useful:
- Quick: uses leftover or rotisserie chicken to cut prep time.
- Flexible: bake or pan‑fry depending on desired crispness and available time.
- Crowd‑pleasing: mild spices and fresh herbs appeal to many palates.
- Portable: great for picnics or finger‑food spreads.
The cooking process explained
Short overview so you know what’s coming:
- Sauté aromatics and spices, then fold them into shredded cooked chicken.
- Cool the filling slightly so it won’t steam the pastry.
- Layer and cut phyllo (or brick pastry) into strips, fill, and fold into little triangles.
- Seal with egg yolk and either fry shallowly for deep crunch or bake for a lighter finish.
- Serve warm with a sprinkle of dried mint or parsley.
This approach keeps each stage focused and pantry-friendly.
What you’ll need
- 2 cups cooked shredded chicken (breast or thigh; shredded from a roast or rotisserie)
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander (cilantro)
- 8 phyllo sheets or brick pastry (thawed if frozen)
- 1 egg yolk (for sealing)
- 2 tablespoons melted butter or neutral oil (for brushing)
- Dried mint or parsley flakes (for garnish)
Notes and substitutions:
- Use shredded thigh meat for richer flavor; breast works fine for a leaner fill.
- If you don’t have fresh herbs, 1 teaspoon dried parsley and 1/2 teaspoon dried coriander will do—fresh is best for brightness.
- Phyllo can dry out quickly—keep sheets covered with a damp towel while you work.
- For alternative proteins or a vegetarian option, try sautéed mushrooms with the same spices.
Also helpful: if you need inspiration for other chicken ideas, try this caramelized soy chicken recipe for a different flavor profile: caramelized soy chicken in garlic-ginger broth.
Directions to follow
Prepare the filling:
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Add the finely chopped onion. Sauté until translucent, about 4–5 minutes.
- Stir in minced garlic and cook 1 minute more.
- Add cumin, paprika, ground ginger, cinnamon, salt, and pepper. Toast briefly until fragrant, about 30 seconds.
- Add 2 cups shredded cooked chicken. Stir and cook 3–4 minutes so the spices coat the meat and flavors meld.
- Remove from heat. Stir in chopped fresh parsley and coriander. Let the filling cool slightly so it won’t steam the pastry.
Assemble the briouats:
- Lay one phyllo sheet flat and brush lightly with melted butter or neutral oil. Place a second sheet on top and brush again.
- Cut the doubled phyllo into strips about 3 inches wide.
- Place a spoonful (about 1 tablespoon) of chicken filling at the end of each strip.
- Fold the corner over the filling to form a triangle, then continue folding along the strip to keep the triangle shape.
- Seal the final edge with beaten egg yolk to hold the briouat together.
Cook until golden:
- Pan method: Heat a non-stick skillet over medium and add a little melted butter or oil. Fry briouats, turning, until golden and crispy on all sides, about 3–4 minutes per side.
- Oven method: Preheat oven to 375°F (190°C). Place briouats on a baking sheet and brush with melted butter. Bake 15–20 minutes until golden, brushing once halfway through for extra color.
- For an ultra-crisp finish, finish baked briouats under the broiler for 30–60 seconds, watching carefully.
Serve:
- Arrange on a platter and sprinkle lightly with dried mint or parsley flakes. Serve warm.
Short action tips in the steps: work fast with phyllo, cool the filling, and don’t overfill the strips so folding stays tidy.
01Ingredients
For the filling
For assembling
02Method
- Prepare the filling
- Assemble the briouats
- Cook until golden
- Serve
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0 OF 15 DONE03Recipe notes
- 01Keep phyllo covered with a damp towel to prevent drying and tearing. Cool the filling to avoid soggy pastry. Use a light hand when brushing butter to prevent greasiness.
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Best ways to enjoy it
Serve briouats as part of a mezze platter with lemon wedges, harissa on the side, and a simple yogurt dip. They pair well with bright salads, olives, and roasted vegetables. If you want a heartier meal, they’re a fun appetizer before a bowl like these creamy garlic chicken-broccoli bowls: chicken-broccoli bowls with creamy garlic sauce.
Plating ideas:
- Small minty yogurt dip in a ramekin at center for dipping.
- Stack on a wooden board with lemon halves and fresh herbs scattered for a rustic look.
- For a party, label options: “baked” vs “pan-fried” so guests can choose.
How to store & freeze
Refrigerator: Place leftover briouats in an airtight container and refrigerate within 2 hours of cooking. Use within 3–4 days.
Freezing: Freeze assembled, unbaked briouats on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen at 375°F (190°C), adding 5–8 minutes to the bake time.
Reheating: Re-crisp in a 375°F oven for 8–12 minutes or in an air fryer at 350°F for 4–6 minutes. Avoid microwaving unless you don’t mind losing crispiness.
Food-safety note: cool fillings quickly and don’t leave perishable foods at room temperature longer than 2 hours.
Creative twists
- Spicy: Add 1/4–1/2 teaspoon cayenne or a spoon of harissa to the filling.
- Sweet-savory: Fold in a tablespoon of raisins and toasted pine nuts for a Moroccan-influenced twist.
- Cheese: Mix a tablespoon of crumbled feta into the filling for tang.
- Vegetarian: Swap shredded chicken for a mix of sautéed mushrooms, cooked lentils, and chopped roasted peppers.
- Seafood: Try flaked cooked salmon with the same spice mix and a squeeze of lemon.
Helpful answers
How long does prep and total time take?
A: Prep with cooked chicken takes about 20–30 minutes (sautéing and assembly). Frying or baking adds 15–20 minutes, so plan ~45 minutes total.
Can I use filo sheets instead of brick pastry?
A: Yes—both work. Brick is sturdier and common in North Africa; phyllo works fine if handled carefully.
Can I make them ahead?
A: You can assemble and refrigerate for a few hours before cooking. For longer storage, freeze unbaked briouats and bake from frozen.
FAQ
Common questions
Q: Can I use store‑bought rotisserie chicken?
A: Absolutely. Rotisserie chicken gives great flavor and speeds things up—just shred and toss with the warm spice mix.
What’s the best way to keep them crisp after reheating?
A: Reheat in an oven or air fryer—not the microwave. A few minutes at 375°F restores the crunch without drying the filling.
Are briouats healthy?
A: They’re versatile. Use chicken breast and bake them for a lighter option. Using moderate butter and serving with salads balances the plate.
Can I make these gluten-free?
A: Swap phyllo for gluten-free wrappers if you can find suitable thin pastry, or try wrapping filling in blanched cabbage leaves for a different approach.
Conclusion
If you want a reliable recipe that delivers crunchy pastry and fragrant, herb-forward chicken, this Moroccan chicken briouats method is a great pick for parties or a cozy snack. For more ideas, check out Moroccan Chicken Briouat Recipe from The Spruce Eats and my Best Keto Chicken Recipes.
Appetizer
Appetizer
Appetizer
